Apple crumble flapjacks – Golden flapjacks with a layer of juicy apple and raisins. Perfect on their own as a snack or smothered in hot homemade custard for a warming dessert.
When I first started Charlotte’s Lively Kitchen it was very much my project. Something I worked on when my husband (he’s called Jon by the way) was at work, and the boys were busy doing other things.
However over Christmas, during his holidays, Jon started showing a bit more interest. Then a couple of weeks ago he announced the he wanted to have a go a creating a new recipe – apple crumble flapjacks.
This flapjack recipe started life as a simple apple flapjack. However, the crunchy oats, cinnamon and layer of apple reminded me so much of an apple crumble (especially when I covered them in homemade custard) that I decided to rename them.
One major advantage of these flapjacks is that they don’t contain any flour. I don’t have anything against flour, I use it in many of my recipes. The problem is, when Jon sifts flour he seems to think that it needs to be done with a flourish, leaving a thin layer all over the kitchen that I (as his sous chef on this occasion) am then responsible for cleaning up. There’s no sifting here, so the mess stays at a minimum.
Another of my sous chef jobs is lining the baking tray (if you’ve seen his present wrapping you’d understand why!). Fortunately for this recipe all you need to do is cut a sheet of baking parchment slightly larger than the baking tray, and then when you fill the tin you simply push the mixture into the corners – simple.
As I said before, when my husband is cooking, I’m his sous chef. However, when I’m writing, he’s my sub-editor. I’m wondering whether to hit publish before he comes home from work and tells me I can’t say these things about him (because he’s actually pretty brilliant) 🙂
What do you think?
So here it is… My husband’s fabulous apple crumble flapjack recipe!
Apple Crumble Flapjacks Recipe
Apple crumble flapjacks – Golden flapjacks with a layer of juicy apple and raisins. Perfect on their own as a snack or smothered in hot homemade custard for a warming dessert.
Ingredients
- 4 medium apples about 400g
- 150 g raisins
- 250 g unsalted butter
- 4 tbsp golden syrup
- 100 g light brown muscovado sugar
- 500 g oats
- 1 tsp cinnamon
Instructions
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Pre-heat the over to 190ºC/170ºC fan.
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Line a baking tray with greaseproof paper.
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Peel and chop the apples (4 medium)
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Put the apple and raisins (150g) in a small pan and cook on a low heat until the fruit is soft (around 5 minutes), stirring occasionally to prevent it burning.
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Meanwhile put the butter (250g), golden syrup (4 tbsp) and light brown muscovado sugar (100g) into a large pan and cook on a low heat until the butter has melted, stirring occasionally.
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Once the butter has melted, remove from the heat and add the oats (500g) and cinnamon (1 tsp) and stir until fully combined.
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Once the apple and raisins are soft, mash them until they are mushy.
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Place half of the oat mixture into the pre-lined tray and push down firmly to form an even layer - you must push down firmly to ensure that the flapjack doesn't fall apart when you remove it from the tin later.
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Add the apple and raisins to the tin and spread to form an even layer.
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Add the remaining oat mixture and press firmly into an even layer.
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Place in the oven and cook for 20 minutes until they are golden in colour and slightly darker around the edges.
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When the flapjacks are cooked, remove from the oven and leave to cool in the tin for 10 minutes.
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After 10 minutes, transfer to a wire rack to cool thoroughly.
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Serve.
Recipe Notes
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
If they don’t get eaten all at once, how long will they last and his best to store please?
They’ll keep for a few days in an airtight container.
My mum used to make a recipe that was exactly like this when I was younger! It used to be one of my favourites and these look so good!
This is exactly my kind of dessert. I went to America earlier this year and a lot of muffins and cakes had either apple or/and cinnamon in and I had loads! I followed your suggestion and added custard and they tasted amazing. Will definitely be making these again. Perfect.
These apple crumble flapjacks look super tasty.
Do you use cooking apples (e.g. Bramley – quickly turn into a good mush without much need for mashing) or eating apples (e.g. Braebyrn, Granny Smith, etc, – tend to stay firm and pretty difficult to mash).
Thank you.
I usually use eating apples – whatever I’ve got in the fruit bowl but most likely Braeburn.
These look fabulous and you have given me inspiration to try a recipe that contains no gluten, dairy or refined sugar. I can have a bit of rice syrup so I am going to have a go at making something like this but with those restrictions! Wish me luck x
Good luck, I’m looking forward to seeing the results 🙂
OK you won me over with apples and flapjacks but to add custard to them is making my mouth water! I love it when I make something that helps out at snack time or can be a dessert. Great looking recipe. Thanks for linking up to #LoveSeasonalFood
Thanks Clare. They do work well for both.
I was so glad you picked something I had a recipe for this month. Fingers crossed I’ll be linking up next month too x
That custard shot – mmmmmmm! These look like they would be delicious fresh out over the oven while the apple is still warm.
They are, although they’re a little crumbly as they firm up a little as they cool.
This looks DELISH!! Amazing photos – thanks for linking to #CookBlogShare
Thanks Lucy. I think I’m finally figuring out my camera settings 🙂
These look amazing. I love flapjack as a snack when I want something sweet, adding in the apple layer- genius! #cookblogshare
Thanks Hayley. I’m sure my husband will be smiling smugly when he sees your comment calling his idea genius 🙂
I will certainly try the apple flapjacks,I so look forward with great interest at your new receipt. I am sure your husband is a great help.
Angela.
He is 🙂